These low carb, sugar-free chocolate chips only save me about ten cents compared to an equal amount of the cheapest sugar-free chips in town, but—no maltitol! And they’re as much as two dollars less than what I’m finding online.
Sugar-Free Margarita
This skinny Margarita recipe is both sugar-free and as low-carb as it gets! It tastes so great, you'll never go back, and your friends will never know you're actually serving them something healthier than a traditional Margarita.
Scrumptious Baked Cinnamon Breakfast Bites
I love a good donut, especially a homemade one. What I don’t love is the pain associated with deep frying them. It is messy, time consuming and certainly more fattening. These baked Cinnamon Breakfast Bites mimic what I love about donut holes but without all the added stress and calories. They are super scrumptious and I encourage you to try them out yourself and see how long they last in your house!
Chocolate Mousse (no added sugar)
One of my recent kitchen adventures turned simplicity into pure decadence. If you're not new to my blog, you already know how much I love the combination of chocolate and coconut. With this new experiment I wanted to replace sugar/agave nectar and make a healthier chocolate ice cream without compromising on taste.
Double Whammy Chocolate Pudding: Gluten- and Sugar-Free
Yes, we do love sweet endings and silky textures and the sharp bitter flavor of best-quality chocolate. Here it is, wrapped up in one delectable mouthful.
Makes 8 servings
4-1/2 cups whole organic milk
1 cup sugar substitute (stevia), divided
1/3 cup sifted organic fair trade unsweetened cocoa powder (Frontier or Dagoba)
2 tablespoons sifted corn starch
1/8 teaspoon fine sea salt
2 large organic eggs + 4 large egg yolks
10 ounces fair trade organic bittersweet chocolate, broken into small pieces (Dagoba or Green & Black)
4 tablespoons unsalted organic butter
1 tablespoon vanilla extract
1 cup sugar substitute (stevia), divided
1/3 cup sifted organic fair trade unsweetened cocoa powder (Frontier or Dagoba)
2 tablespoons sifted corn starch
1/8 teaspoon fine sea salt
2 large organic eggs + 4 large egg yolks
10 ounces fair trade organic bittersweet chocolate, broken into small pieces (Dagoba or Green & Black)
4 tablespoons unsalted organic butter
1 tablespoon vanilla extract
Enjoying the Sweeter Side of Life
Almost every week I get an email from a stranger asking me about sugar substitutes in baking. These people write from all over the world. Their needs vary: a pie recipe for a husband's 65th birthday, a batch of holiday cookies, a child's birthday cake. The one thing that all these people have in common is diabetes. Pardon the pun, but they want to have their cake and eat it too. And why shouldn't they?
Maple Syrup & Honey Walnut Cake
Sometimes the strangest needs inspire you.
I wanted to bake something sweet. Something that would use whole wheat flour, be sugarless and use as little baking soda as possible. Challenging? Yes, but not as much as I expected it to be. This moist, warm cake with a hint of caramel flavor was not only devour-ishlessly scrumptious, but also rather easy to make. I used a basic butter cake recipe and made alterations to substitute sugar with maple syrup+honey and cake flour with whole wheat flour. I also reduced the baking soda (I am sure you can skip it altogether too!) and added raisins and walnuts for that irresistible crunch.
Baking, is in fact, a miracle. And this little miracle made me very happy.
6 Sweet And Satisfying Sugar-Free Desserts
It's sweet and soothing, delightful and delicious -- the stuff of birthdays and holidays, a portal to instant nostalgia, a perfectly lovely way to (occasionally) ring in 3 p.m. or complete a celebratory meal. And some of the best examples we've recently tried contain nary a speck of white sugar.
Double-Chocolate Cream Pie Recipe
Lemon Pistachio Agave Cookies Recipe
These lemony pistachio cookies by pastry chef Joanne Chang, proprietor of beloved Boston bakery and café Flour and author of the forthcoming cookbook Flour, Too, are sweetened with agave nectar—a derivative of the Latin American plant that gives us tequila.
This dough can be made up to 3 days ahead and kept chilled in an airtight container in the refrigerator.
Makes 2 dozen cookies This dough can be made up to 3 days ahead and kept chilled in an airtight container in the refrigerator.
Honey-Cinnamon Banana Bread Pudding Recipe
Pastry chef Joanne Chang, proprietor of beloved Boston bakery and café Flour and author of the forthcoming cookbook Flour, Too, shares her banana bread pudding recipe brightened with honey.
Ingredients
Orange Granita with Honey-Poached Pears, Cranberries and Citrus Recipe
Pastry chef Joanne Chang, proprietor of beloved Boston bakery and café Flour and author of the forthcoming cookbook Flour, Too, gives us a tangy-sweet granita that you can make up to 2 weeks ahead—store it in the freezer until ready to serve.
Maple Crème Caramel Recipe
Grade B maple syrup, which is darker and has a more intense flavor than grade A, is preferable for baking.
Double-Chocolate Cream Pie Recipe
Each step in this recipe is simple, and most can be done ahead of time, if you prefer. The dough can be stored in the refrigerator for up to 4 days or frozen for up to a month, wrapped in a double layer of plastic wrap, before being thawed and rolled out.
Sugar-Free Chocolate Fudge
When I hear those words, I think of cloyingly-sweet, sucralose-laden desserts or beverages.Chemical sugars and I do not get along. As a little kid, I put Sweet-n-Low in my iced tea because my mom said it dissolved better than sugar. But after a few months of awful tummy aches, we determined Sweet-n-Low didn’t like me very much. Eh, the feeling is mutual; to me, foods with fake sugars taste… well, fake.
But this fudge has no fake sugar. It only has real ingredients, which is perhaps why it tastes so incredible.
